Dead simple to make. We drain the tuna to cut down on the salt. Draining the chickpeas cuts down on the salt and is essential if the salad is to be a salad instead of a soup. Once you've drained the main ingredients, you just flake the tuna into a big salad bowl, add the chickpeas and onions, and toss to mix. Then toss with the oil to coat the ingredients. Add the vinegar and toss, then grind the pepper over the salad and toss again. If serving the salad from the bowl, sprinkle with parsley. We serve it out on individual plates and sprinkle with the parsley after it's on the plates. Serves 2 as a main course, more as an appetizer.

Lots of variations are good. Red onion makes a good change, and if you can get Vidalia onions they are a good variation also. Chopped scallions work well and add some color. If you don't have chickpeas on hand, you can make the salad with white beans—the classic is cannelini, but great northerns will also work. You can use balsamic vinegar instead of red wine. And if you have fresh chives, you can chop them with the parsley. (DO NOT attempt this with freeze-dried chives; they are just awful in this salad.)

"Prediction is very hard, especially when it's about the future."—Yogi Berra

Peppers (green, yellow, red bell or sweet banana peppers)
Can of pineapple chunks in its own juice, drain juice and use in another recipe or drink.
mushrooms (any or all varieties)
shredded cheese of choice (provolone is especially good)
Vidalia onion
A few cherries for decoration

Either A raspberry vinaigrette, or Kraft's Catalina dressing or Russian dressing (I have not seen that dressing in a while). It should just be a sweet dressing. Just enough to coat all the peppers, mushrooms and pineapples well. Refrigerate for a few hours.

In a large bowl combine the tuna with the celery,onions,scallions,Mustard, & spices~ now fold in 1 tablespoon
of Mayonaisse~ see how the mixture comes together~ if the mixture is too *dry* add another tablespoon of
Mayo, check seasoning.
See how mixture is after the addition of 2nd tablespoon of Mayo.
Serve on toasted whole wheat bread with Romaine lettuce between the bread & the tuna~so the bread doesn't
get soggy! Enjoy.

That does sound good!We make a couscous salad. It's very fast and very easy.

there's some neat 'colored' couscous - orange, green and red; which really brightens up the table. It can be a side dish with cucumbers and tomatoes, and maybe garbanzo beans with a little parsley, or a 'sweet' dish with diced dried fruits, chopped nuts (I like pecans or hazelnuts) tossed with honey and melted butter (not too much). Use some OJ instead of straight water to cook with - yummy!